Chicken Teriyaki Onigiri Snack

Chicken onigiri brings together fluffy seasoned rice, savory teriyaki chicken, and the signature nori wrapper for a snack that is both comforting and fun to make. I love how the sweet glaze from the teriyaki soaks into the rice and transforms a simple lunch into something special. This recipe is perfect for meal prep, busy afternoons, or whenever you want to bring a taste of Japan home.

My family first tried these onigiri during a picnic and now it is a must-have for road trips and busy days. Watching my kids shape the triangles always turns cooking into a fun little event.

Ingredients

• Cooked sushi rice: Essential for the signature sticky texture choose short grain rice for the best results
• Fine salt: Helps the rice pop with subtle flavor use fine salt so it mixes evenly
• Furikake: For extra flavor and crunch Japanese furikake varies but often includes sesame and seaweed
• Boneless skinless chicken: Drumstick meat gives juicy texture you can also use thigh for richness
• Soy sauce: Deep umami note use Japanese soy if available for smoother flavor
• Sake: Adds depth to the marinade water works in a pinch
• Baking soda: Tenderizes the chicken a tiny amount makes a big difference
• Cornstarch: Creates the satiny finish on the chicken look for lump-free starch
• Mirin: Brings sweetness and shine to the teriyaki sauce
• Brown sugar: Gives the sauce its signature sweet glaze use fresh so it melts quickly
• Oil: For cooking choose a neutral oil like canola or rice bran
• Minced garlic: Boosts aroma and warmth fresh garlic always works best
• Nori seaweed sheets: Adds classic flavor and holds the onigiri together select crisp sheets for easy wrapping

Step-by-Step Instructions

Prepare the Rice:

Start with freshly cooked sushi rice. Gently mix in fine salt and furikake if using. Let it rest covered to stay warm and sticky for shaping later.

Marinate the Chicken:

Cut chicken meat into small even pieces. In a bowl add soy sauce sake baking soda and cornstarch then stir well. Cover and refrigerate for at least half an hour so flavors soak in and tenderize the meat.

Make the Teriyaki Sauce:

Combine soy sauce mirin and brown sugar in a small bowl. Stir until sugar dissolves and set aside for the final glaze.

Cook the Chicken:

Heat oil in a large nonstick pan over medium-high. Add the marinated chicken spreading pieces out. Cook for about three minutes stirring to ensure even browning and full cooking.

Glaze the Chicken:

Lower the heat to medium. Stir in minced garlic and sauté for about thirty seconds. Pour in the pre-mixed sauce and cook stirring frequently until the mixture thickens and coats the chicken in a glossy glaze.

Shape the Onigiri:

Get a small bowl of water handy to keep rice from sticking to your hands. Take one third cup of rice into your palm and press to make a slight well. Place a spoonful of chicken filling in the center then top with more rice. Shape into a firm triangle pressing gently but firmly around the filling.

Wrap with Nori:

Wrap each finished onigiri triangle with a rectangle of crisp nori. Gently press the seaweed onto the rice so it sticks and adds texture.

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You Must Know

• Great source of protein and energy
• Can be customized with any filling
• Perfect to make ahead

Furikake remains my secret weapon for extra crunch and flavor. My favorite memories are watching my children’s faces light up the first time the sweet teriyaki chicken peeked out from inside the warm rice.

Storage Tips

Chicken onigiri keep well in the fridge for up to two days. Wrap tightly in plastic wrap to maintain moisture and freshness. If you prefer warm rice simply microwave covered with a damp paper towel for ten seconds before eating.

Ingredient Substitutions

Short grain white rice is traditional but you can use brown sushi rice for a chewier texture. If sake is unavailable just use water for the marinade. Thigh meat works similarly to drumstick and gives equally delicious results.

Serving Suggestions

Serve chicken onigiri with miso soup or sliced pickled vegetables for a complete Japanese-inspired meal. For lunchboxes pack with extra nori strips so everyone can wrap their own at lunchtime.

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Cultural Context

Onigiri are a staple in Japanese homes and convenience stores alike celebrated for their simplicity and versatility. Traditionally filled with salted salmon or pickled plum this chicken version fits right in with Japanese comfort flavors.

Recipe FAQs

→ What type of rice should be used?

Short-grain sushi rice is best for shaping since its stickiness holds the onigiri together. Avoid long-grain rice, as it doesn't form well.

→ Can I use other cuts of chicken?

Yes, boneless skinless thighs or breast work, though drumstick meat adds a juicy texture and flavor to the filling.

→ Is furikake necessary?

Furikake is optional but adds extra umami and texture. You can also sprinkle it after shaping or mix it directly into the rice.

→ How do I keep onigiri from sticking to my hands?

Wet your hands with water before shaping to prevent rice from sticking, and ensure a smooth, uniform triangle shape.

→ How should these be stored?

Wrap them in plastic or parchment and refrigerate if not serving immediately. Allow to reach room temperature before eating for best taste.